CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add onion and cook gently until softened.
- Add flour and curry powder, mix well.
- Gradually add milk and mayonnaise, stirring continuously.
- Cook until sauce starts to thicken, then add scallops.
- Leave on heat until scallops are just cooked - Don't over cook them!
- Remove from heat, add egg and lemon juice.
- Stir well, and serve hot over rice, or leave to cool and make into pies.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
CURRY SCALLOPS
Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.
Provided by Peter J
Categories Australian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
- Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
- Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
- Add flour and cook around 5 minutes more or until thickened.
Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6
SCALLOPS WITH LIME MAYONNAISE
Broiled giant scallops with delicate lime mayonnaise and a touch of chile. Delicious winter (use frozen scallops) or summer. Serve with barbecue-roast veges.
Provided by jfowler
Categories Low Cholesterol
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix mayonnaise, lime and chili pepper in small bowl.
- Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
- In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
- Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.
Nutrition Facts : Calories 52.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 14.9, Sodium 253.8, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 7.3
SCALLOPS WITH CURRY CHIVE MAYONNAISE
Our favourite way to serve scallops. Serves 4 as a main course with sides of your choice or 8 as appertisers.
Provided by An_Net
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in skillet. Add scallops, cook 2-3 minutes until opaque, set aside.
- Mix all ingredients (except scallops) with 1/4 tsp salt and 1/4 tsp pepper in a small bowl.
- Place 10 scallops on each plate. Spoon a portion of the Curry Chive Mayonnaise alongside the scallops and serve.
Nutrition Facts : Calories 226.4, Fat 10.8, SaturatedFat 1.6, Cholesterol 48.9, Sodium 410.4, Carbohydrate 10.3, Fiber 0.2, Sugar 1.9, Protein 21.3
SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES
Categories Potato Shellfish Appetizer Fry Mayonnaise Seafood Scallop Spring Summer Pan-Fry Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
- Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
- Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
SAUTEED SEA SCALLOPS WITH CURRY
Categories Shellfish Appetizer Sauté Scallop Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 8
Steps:
- Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
- Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.
SCALLOPS WITH LEMON-CHIVE SAUCE
From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper.
- Melt 1 Tbs butter in non-stick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add spinach and stir until wilted.
- Transfer spinach to platter and cover to keep warm.
- Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
- Repeat with remaining scallops.
- Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
- Remove from heat, stir in chives and zest.
- Pour over scallops and spinach and serve.
Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5
CURRIED SCALLOP CAKES
Categories Shellfish Appetizer Fry Cocktail Party New Year's Eve Scallop Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 40
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
- Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
- Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
- *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.
More about "scallops with curry chive mayonnaise recipes"
SEARED SCALLOPS WITH CURRY BROWN BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT CURRY SCALLOPS - CLEAN EATING
From cleaneatingmag.com
SEARED SCALLOPS WITH STRAWBERRY, BACON AND CHIVE SALSA | METRO
From pinterest.ca
CHILLED SCALLOPS WITH CHIVE SAUCE RECIPE BY ADMIN | IFOOD.TV
SCALLOPS WITH LEMON CHIVE SAUCE RECIPE BY DIET.GURU | IFOOD.TV
From ifood.tv
SCALLOPS WITH CAULIFLOWER CURRY VELOUTé - THE ALLOTMENT KITCHEN
From theallotmentkitchen.com
RECIPE GRILLED SCALLOPS WITH ORANGE-CHIVE MAYONNAISE - YOUTUBE
From youtube.com
WORLD BEST FISH COOKING RECIPES : CHINESE TUNA WITH CURRY CHIVE …
From worldbestfishrecipes.blogspot.com
CHIVES - KITCHEN DICTIONARY - FOOD.COM | SPRING RECIPES, CURRY, CHIVES
From pinterest.com
GRILLED SCALLOPS WITH ORANGE-CHIVE MAYONNAISE - GLUTEN FREE …
From fooddiez.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
SCALLOPS IN CURRY SAUCE | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
CREAMY CURRIED TASMANIAN SCALLOPS RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
IN THE KITCHEN: PAN SEARED SEA SCALLOPS - CHEF JASON SANTOS
From chefjasonsantos.com
SCALLOPS WITH CHIVES RECIPE BY ADMIN | IFOOD.TV
SEARED SCALLOPS - JUST ONE COOKBOOK
From justonecookbook.com
IN THE KITCHEN: PAN SEARED SEA SCALLOPS | WPRI.COM
From wpri.com
SEARED SCALLOPS WITH ROASTED CORN AND CHIVE BUTTER
From dashofsavory.com
HONEY CURRY SCALLOPS RECIPE — EATWELL101
From eatwell101.com
PAN-SEARED CURRIED SCALLOPS — REBECCA KATZ
From rebeccakatz.com
SCALLOPS CHIVE - RECIPES | COOKS.COM
From cooks.com
10 BEST CURRIED SCALLOPS RECIPES - YUMMLY
From yummly.com
PAN-FRIED SCALLOPS WITH CURRY SAUCE - THE WASHINGTON POST
From washingtonpost.com
BAKED SCALLOPS WITH CREAMY SPICY SAUCE - RASA MALAYSIA
From rasamalaysia.com
CURRY FRIES WITH CHIVE MAYONNAISE RECIPE
From crecipe.com
THAI CURRY WITH SCALLOPS - COUPLE IN THE KITCHEN
From coupleinthekitchen.com
SCALLOPS WITH LIME MAYONNAISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHIVES - KITCHEN DICTIONARY - FOOD.COM | SPRING RECIPES, RECIPES, …
From pinterest.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #appetizers #main-dish #seafood #australian #easy #dinner-party #scallops #shellfish #3-steps-or-less
You'll also love